Seven-Layer Dip Totchos
Ingredients
- 1 (32-oz) pkg frozen potato tots
- 2 Tbsp butter
- ½ cup chopped onion
- 1 (15-oz) can black beans, drained and rinsed
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 1 Tbsp ground cumin
- 1 (15-oz) jar queso blanco
- 1 (8-oz) container guacamole
- 1 (8-oz) carton sour cream
- 1 (2.25-oz) can sliced black olives, drained
- ¼ cup chopped fresh cilantro
Instructions
- Bake potato tots according to package directions.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, and cook 4 to 5 minutes or until tender. Stir in beans, diced tomatoes, and cumin. Cook 5 minutes or until thoroughly heated. Spoon over tots.
- Heat queso according to package directions; drizzle over bean mixture. Top with guacamole, sour cream, olives, and cilantro. Serve immediately.
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